This chunky cut of meat requires low and slow cooking, making it the perfect dish to prepare the day before. Swap it for thick-cut beef shin for an everyday cut.

Chilli and plum hammer roast 

Serves 8-9.

2 (about 1.6kg each) beef shin hammer roasts
Salt and milled pepper
2 Tbsp olive oil
2 stalks celery, finely sliced
1 spring onion, chopped
1 punnet (20g) coriander, stalks and leaves separated
6 cloves garlic, chopped
3cm knob ginger, peeled and sliced
6 whole dried red chillies
1 stick cinnamon
2 star anise
1 cup Chinese rice wine (mirin) or dry sherry
½ cup apple cider vinegar
3 limes, juiced
¼ cup soy sauce
1 cup beef stock
¼ cup brown sugar
6-8 plums, halved 

For serving
Chilli, sliced
Coriander leaves
Spring onion, sliced 

Method

1. Bring meat to room temperature 30 minutes before cooking.
2. Season meat and brown in oil in an ovenproof pot over high heat. Remove and set aside.
3. Reduce heat and sauté celery and white parts of spring onion for 5 minutes.
4. Add coriander stalks (chopped), garlic, ginger, chillies and spices and fry for another 3 minutes.
5. Deglaze pot by adding rice wine, then remaining liquid ingredients and brown sugar.
6. Return meat to pot (ensuring it’s submerged in liquid) and add plums.
7. Cover and roast at 170°C for 30 minutes, then reduce heat to 150°C and cook for 3 hours.
8. Switch off oven and leave roast in for an hour or two, or overnight.
9. Reheat pot on the stove, remove meat and reduce sauce, adding some butter to make a glossy gravy.
10. Serve meat and plums on a platter with gravy, garnished with chilli, coriander and spring onion greens.

Flavour check-list 

Salty: stock, soy sauce
Fat: beef shin
Sweet: cinnamon, star anise, rice wine vinegar
Acidity: apple cider vinegar, plums, lime
Heat: chillies 

Recipe & styling: Liezl Vermeulen
Photography: Donna Lewis

Also read: Roast potatoes on cumin-garlic yoghurt with coriander chutney 

The post Chilli & plum hammer roast   appeared first on MyKitchen.

Want to play with fire and impress your guests? From boozy bananas to flame-kissed pork, we lit up some flambé recipes to test out these smoky dishes filled with drama.

What is flambe?  

Flambe involves heating a spirit in a pan or adding it to a hot skillet with food and setting it alight. This allows the alcohol to burn off and leave behind a rich flavour. Once the alcohol is completely burnt out, the flames die out.  

Why do we flambe?  

Flambeing food helps to enhance its flavour. As the alcohol burns out, sugars in the alcohol and food will caramelise. Plus, it offers a dramatic visual effect for an impressive tableside party trick.  

How to flambe  

When your dish is just about done and the pan is still hot, remove it from the heat and gently pour in the alcohol (such as rum or brandy). Immediately light the alcohol using a long lighter or match, or by tipping your skillet toward the open flame of a gas hob. Flames will appear so move your hand away quickly after lighting, and stand back as the alcohol burns.  

Alcohol to use  

To guarantee a clean burn, use liquors such as brandy, rum, vodka or whisky, ideally containing between 40-60% alcohol. Low- alcohol wines, beers, or liqueurs should not be used since they will not ignite.  

Safety first  

• Flambe in a well-ventilated area.
• To avoid flare-ups, remove the pan from the heat source before adding alcohol.
• The alcohol needs to heat up before it can ignite. 
• Never pour alcohol straight from the bottle into a hot pan. 
• Keep an eye out for high flames; to be safe, tie your hair back anddon’tlean over the pan.  
• Always keep a fire extinguisher on-hand.

Recipes & styling: Lichelle May

Photography: Zhann Solomons

The post What is flambé?   appeared first on MyKitchen.

Does ‘cook more’ make a regular appearance on your list of New Year’s resolutions? The hustle and bustle of life can often make cooking feel like a chore or leave us in a cooking rut. Try these handy tips from All Sorts Cookbook Series cookbook author Chantal Lascaris to fall in love with cooking again by turning your kitchen into a cooking sanctuary.  

Ambiance is key 

First thing’s first! Create a relaxing atmosphere with soft lighting, your favourite music, or a captivating audiobook. Your kitchen doesn’t have to be Insta-worthy; it just needs to be a place where you feel comfortable and at ease.   

Create boundaries 

Turn cooking into some well-deserved ‘me’ time and everyone knows about it. Encourage your loved ones (even those cute, little ones) to respect your space and give you the uninterrupted time to enjoy cooking. 

One-dish meals for the win 

We all dread a dirty kitchen after cooking a scrumptious meal. One-pot meals are easy to make and a breeze to clean up. Less dishes means less time cleaning up (the ultimate kitchen win, right?)  

Welcome the ritual 

Cooking can be quite daunting and intimidating. Make it easier by following recipes that guide you through each step. It doesn’t only make cooking simple, but the ritualistic nature of cooking can be a relaxing and meditative experience. Now you can unwind with a delicious dish as a reward.  

Choose wholesome ingredients 

Pay attention to the ingredients you’re using. Choose foods that are nutritious and make you feel good. Think of cooking as a way to nourish your body and soul. 

Enjoy the cooking experience 

The kitchen is the perfect domain to play and experiment – making the experience so much more fun. Cooking should be enjoyable, so try new recipes, mix different ingredients and let your creativity flow. The more confident you get in the kitchen, the easier this will come to you. 

Image: Shutterstock

The post 6 tips to fall back in love with cooking  appeared first on MyKitchen.

September shouts ‘braai’ for South Africans, and we’ve collected some must-try hacks, recipes and tricks to make sure your next cookout is a smoke-show!  

Fire cooking hacks  

Hack 1: Make a grid non-stick! Cut open lemons or potatoes and rub over your braai grid just before adding meat.  

Hack 2: To make your own firelighters, place dried, used tea bags into holes of an egg carton. Melt down old candles and pour liquid wax over each teabag. Once set, cut carton into single squares. Place between wood and light in the centre of each fire starter to use.  

Hack 3: Just lit the fire and drowning in smoke? Place water in a fire-safe foil container next to the coals. The heat will create steam, which will break down some of the smoke.  

Clean slate  

To mark the braai season, nothing says ‘fresh’ start like a clean grill:  

For a quick scrub down:

• Heat the braai using charcoal or wood. Once hot, crumple up a few tinfoil sheets into balls, clasp between tongs and use as a brush to loosen big bits. 
• Create a thick paste using bicarbonate of soda and water then work this around the wires of the grid. Let the solution sit for 15 minutes. 
• If possible, submerge your grid in a bucket of hot, soapy water for another 15 minutes to let the bicarb activate, then use a brush to scrub. 
• Remember: If you do use strong cleaning agents, then make sure to heat the grid up thoroughly again before adding any meat to ensure that the chemicals are cooked off. 

For a quick wipe down:  

You don’t need to restore your grid to its former shiny, glory each time. Opt for a quick fix instead.  

• Secure the prongs of a fork into the back of half an onion or lemon and use this as a natural cleaning agent. Scrub it back and forth over the hot braai grid to remove any lightly caked-on dirt.

Words by: Sjaan Van Der Ploeg
Photographs: Fresh Living Magazine 

The post Must-try braai hacks, recipes and tricks appeared first on MyKitchen.

This book has no sugar, no gluten, but it does have all of the accolades (plus real reader reviews) to prove why low- carb cooking can be the solution to managing diabetes. 

Education meets easy cooking 

The award-winning book that sold 40 000 copies worldwide and has been described as “an invaluable resource”, has been updated and is finally back on shelf to help even more people. Knowing the impact this book – part handbook, part cookbook – has had, our team was eager to share the locally-produced, practical guide. 

The Type 1 & Type 2 Diabetes Handbook with over 100 low-carb recipes (Quivertree, R399) was written by food editor, trained chef and mother to Lucca (who was diagnosed with Type 1 diabetes at the tiny age of 8) Vickie De Beer, together with South Africa’s leading paediatric dietician Kath Megaw, and Prof David Segal.  

Before you get the wrong idea, this book is not exclusively for kids – although we’re sure the cute drawings and bright colours will catch their attention – but rather for kids and adults alike. In fact, it focuses on the whole family coming together to support the person in the house that has diabetes, switching the home to a low-carb diet that’s sugar and gluten-free. 

Sound difficult? Yes, yes it is, but that’s why you’ll need some help to make the shift when you or your loved one is diagnosed. This is the helpline the whole family needs. 

In this handy guide you will:  

• Get over 100 low-carb recipes, with a seasonal meal plan to match 
• Learn about the types of diabetes, plus how insulin and glucose work 
• Get sound advice from moms, a trained chef, a dietician and a doctor 
• Learn how to help little ones cope with diabetes at school, parties and everyday life

Those who are diagnosed with insulin resistance or metabolic syndrome will also greatly benefit from the recipes in this book, as it will help reverse the progression into full-blown diabetes. 

Also read: The scoop on diabetes

Cream cheese pancakes 

Makes 4 

Making little pancakes is a cinch. We mix and fry only four for breakfast so you’ll need a small 20cm, non-stick pan to make it easier. 

Ingredients 

½ cup (125g) full-fat cream cheese 
½ cup (55g) almond flour 
2 Tbsp (30ml) coconut flour
4 eggs 
½ tsp (3ml) cinnamon 
1 tsp (5ml) vanilla extract 
Pinch of salt
Butter, for frying 

For serving  

Fresh berries and plain yoghurt or bacon 

Method 

1. Combine all the ingredients (except the butter) in a food processor, or use a stick blender, to make the batter. 
2. Melt butter in a non-stick pan over a medium-high heat. 
3. Add about 4 Tbsp of the batter and fry until it starts to bubble on the top. 
4. Flip the pancake over and fry for another minute or until golden. 
5. Repeat with the remaining batter. 
6. Serve with yoghurt and berries, or bacon.

Haddock frittata 

Serves 6 

Feel free to use salmon in the recipe instead of haddock. This frittata also makes a good dinner option. 

Ingredients 

1 cup cream 
6 eggs 
¼ cup grated Parmesan 
Handful of chives, chopped 
Handful of parsley, chopped 
Salt and milled pepper 
1 Tbsp olive oil 
1 onion, chopped
2 cloves garlic, chopped 
400g smoked haddock, cut into 8 pieces 
125g cauliflower, cut into florets and steamed in the microwave for 5 minutes 
½ cup cream cheese 
4 bay leaves 
Salad leaves (optional), for serving 

Method 

1. Whisk together the cream, eggs, Parmesan, chives and parsley. Season. 
2. Heat the oil in a shallow ovenproof pan over a medium-high heat.
3. Fry the onion and garlic for 3 minutes or until soft. 
4. Add the haddock and fry for another 3 minutes or until golden brown. 
5. Lower the heat and add the egg mixture, then the cauliflower and dollops of cream cheese. Top with the bay leaves. 
6. Bake in the oven at 180°C for 25 minutes or until the frittata is puffed up and golden brown. 
7. Serve the frittata garnished with a few salad leaves.

For More Information: www. quivertreepublications.com 

Words by: Liezl Vermeulen 
Photographs: Craig Fraser

Also read: What you need to know about diabetes

The post The keys to cooking for diabetes  appeared first on MyKitchen.

Confused by culinary jargon like emulsify, julienne, dredge, and bloom? This article is your ultimate map to navigate through the culinary maze and unravel the mystery behind these terms and more. 

Struggling to decipher fancy cooking terms? We give you the what and the why behind them… simply knowing their purpose can change the way you cook completely.   

1. In the pan  

Deglaze

Adding liquid to a hot pan to soften and lift the food bits stuck to the bottom (usually when making a stew, sauce, curry or soup). Those bits of flavour are incorporated into the sauce. It can be done with most liquids such as wine, beer, juice, vinegar or stock – these should be added either cold or room temperature.  

They will add their own taste to deepen your dish – red wine pairs with red meat, stock is good for vegetarian dishes and soups, while vinegar adds a lovely light bitterness to your sauce.  

Dry fry

This involves adding spices to a dry, hot pan and toasting them briefly before adding liquid. This unlock their full flavour.  

Baste

To prevent drying out and to boost flavour, basting is the action of brushing food with fat, sauce or marinade while cooking. Think of brushing a steak with melted garlic butter at the end of cooking, or basting pork ribs with a soy marinade every 20 minutes while in the oven. These flavours infuse into the meat, tenderising and deepening the nuances.  

2. In the pot  

Al dente

The term for pasta cooked until almost tender, but still with a slight bite to it. 

Bain-marie

Also known as a double boiler, this is a setup where a pot filled 1/3 with water is covered with a second bigger pot or bowl. The simmering (not boiling) water below heats the pot above, resulting in a slow-cook of the contents. This can be used to melt chocolate without burning, to make a custard or even fluffy sponge cakes.  

Blanch  

We use this technique often! It’s the action of submerging fruit or vegetables into boiling water for a few seconds before transferring them to an ice bath. This preserves the colour and flavour.  

Coulis vs compote:  

Both are made from fruit, sugar and lemon to taste. A coulis is a smooth cooked sauce that has been puréed and strained, whereas a compote is a sauce that still contains chunks of fruit.  

Curdle/split

When egg or dairy-based sauces or dishes are cooked at too high of a heat or too quickly, resulting in either: the milk curds separating from the whey or the egg protein cooking and scrambling. Once split, the mixture can’t come back together, or will be grainy.  

3. On the chopping board  

Rough chop 

Cutting ingredients into broad and varied sizes.   

Finely chop/dice 

Cutting food into smaller, uniform cubes.  

Mince

Best for aromatics like garlic or ginger, this calls for food to be chopped very finely, almost resembling a paste. Chicken, pork and lamb and beer are minced to create sausages, meat mince or burger patties.  

Julienne

Calls for slicing ingredients into long, thin and uniform matchstick-shaped pieces.  

Bruise

To gently crush an ingredient, such as fruit, herbs, garlic or whole spices, to release flavour before infusing or cooking. Use a pestle and mortar or blade.  

Dredge

To add moist food to a dry ingredient, such as a flour coating, before baking or frying.  

Hasselback  

To thinly slice veggies ¾ of the way through and leaving the bottom piece intact. This creates slices anchored to the bottom of the veggie. Garlic, herbs or butter can be wedged in between each piece. Veggies like carrots, potatoes beetroot or parsnips can be cut in this style.  

Curl  

Use a vegetable peeler to peel veggies or fruit into curls. Peel celery, carrots or cucumber finely, add to a bowl of ice water and watch them curl. Use a small sharp knife to cut very thin slices of spring onion, which will also curl in ice water.  

Tomato concassé  

This involves preparing tomatoes to be used in sauce and stews. Core the tomatoes and score an “x” over the base of each. Boil a pot of water and prepare a large bowl of ice water. Add tomatoes to boiling water and blanch until the skins begin to peel away (20-40 seconds).  

Remove and put into the ice water. Cool for a few minutes then peel away the skins. Slice the tomatoes open on the diagonal, scoop out the seeds, chop up the flesh and add to a sauce or stew.  

4. For the bakers  

Emulsify

Combining two ingredients that normally don’t mix easily (usually a fat like oil and a liquid like water) to form a thick, smooth consistency. A method of whisking, blending or beating is used to mix the ingredients together, suspending the fat within the water.  

In mayonnaise, egg yolks are blended with oil, vinegar and other ingredients to form a thick creamy mixture. Other examples include ice cream, chocolate ganache and pesto.  

In ice cream, the egg proteins that combine with the cream and sugar help to keep the crystals in the ice cream small and create a creamy dessert. When chocolate ganache is made, cream and chocolate are heated and whisked together to create a smooth and thick spreadable coating, and with pesto, the water from the basil leaves blends with the added oil to create a delicate paste.   

Knead  

The process of working dough with the heel of your hands by pushing, pulling and folding the dough over itself to create a smooth and elastic form. This process develops the gluten within the dough, resulting in a light leavened bread.  

Fold  

We all know how to fold, but sometimes we turn to autopilot when making something like a cake or batter. The goal of folding is to retain as much air as possible in the mixture while incorporating everything to prevent random lumps of unmixed ingredients. The perfect tools to help are large metal spoons and spatulas. They both “fold” the batter in on itself to gently combine everything together.  

Hull/core  

To remove the green stem, husk or shell of a food (usually a fruit or nut) by cutting, toasting or blanching it. For strawberries, use a small, serrated knife to cut a conical shape around and down the green leafy stem. Pull this out and you have a hulled strawberry!   

Bloom

This process involves soaking the powder or sheets of gelatine in cold water for 10-20 minutes before heating to dissolve and use. The soaking makes the gelatine melt more easily when heated, resulting in a smooth and creamy set product.  

Gelatine is an animal product used in fridge desserts like cheesecake, panna cotta and jellies. Its purpose renders oven baking (like in cheesecakes) unnecessary, as the reaction of gelatine thickens and sets the ingredients as it cools. 

The post Jargon to improve your cooking experience appeared first on MyKitchen.